Friday, January 2, 2009

Lentils, spinach and spicy tomato pickle

The weather is gray and raining (we need the rain!) so I wanted something sunny and hot. I made lentils with spinach and used the spicy tomato pickle as a condiment.
I like to saute the lentils with other vegetables before cooking them through. Saute, then add water(or soup stock) and bake for an hour. I pureed the lentils and vegetables and before serving added fresh spinach and the pickle.

Wine suggestion: Reisling, Pinot Noir, Rose or Viognier

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